Friday, November 25, 2011

Camelina oil is from an oilseed that originated in Northern Europe and Central Asia. It was commonly used for culinary in Europe till mid 1940. This ancient grain which is very healthy for us faded away in the 16th century because it was difficult to make margarine out of it, as it has high levels of unsaturated fat.

The crop is produced and cold pressed in Midale, South east Sasketchewan. It is used in spreads, dips, marinades and dressings. As Camelina oil has a smoke point of 475F it is suitable for frying, grilling and sautéing. It has a lovely light, earthy aroma. The taste is unique and has a light flavour of asparagus. The shelf life of the oil is 1 to 1 1/2 years. It can optionally be refrigerated as the oil doesn't congeal in cooler temperatures.

It has high levels of omega 3, Vitamin E antioxidant, balanced fatty acid omega 6 and omega 9. Omega is important for transporting oxygen and helps the body and skin to strengthen and lowers cholesterol.

A small group of farmers joined Three farmers to produce Camelina oil. They want to connect with the consumers. This ensures quality while making the consumers become better aware of where the food is coming from. I like this feature as I believe it is important for us and our children to be knowledgeable about what we are consuming.

Each bottle is traced with a QR code which can be scanned with smart phones, or checked online. This tells the farmer and location of where the bottle was processed.

Friday, November 4, 2011

Marinate the chicken with the yogurt and tandoori sauce for at least 2 hours or overnight. Cook the marinated chicken in the water and the marinated juice without covering until the chicken is cooked and water is absorbed.

Heat oil and pan fry the chicken until all sides are golden. Serve with VH tandoori sauce or make wraps. More about VH sauce in this post.

For the wraps

pita bread

salad leaves

red pepper

onion

tomato

avocado

mayonnaise

VH tandoori sauce

If you are not using boneless chicken, remove the bones of the cooked chicken to make wraps.

Beat everything together and leave aside. With help from an adult heat the oil and fry the mixture in medium high heat, when it easy to flip cook the other side. The omelette should be moist but not runny. When it is a little cool place it in between two slices of bread that is buttered and serve. Toasting the bread is optional.

Some pictures of the zucchini plant from this Summer. We enjoyed a few, but there was too much rain so not every flower that bloomed produced fruit.

The stem that is holding the flower is the vegetable, it was amazing how they grow. It was easy to remove the fruit with a pair of scissors or shears instead of breaking it off.

Tuesday, March 15, 2011

Drain the tuna and throw the water. Mix all the ingredients except ketchup and apply on toasted bagels. Put hot sauce for adults or ketchup on the bagel over the tuna and serve warm or at room temperature.

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